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Archive | October, 2013

pumpkinreport

Getting the scoop on pumpkins

Did you know that much of what we know about the nutrient content of pumpkins was derived from pumpkins bought from Norwich supermarkets, greengrocers and market stalls in 1985? This was part of a project funded by the Agricultural and Food Research Council to analyse “The Nutritional Composition of Retail Vegetables in the U. K.” The […]

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False colour image of R. gnavus bacteria feeding on mucus (Image: Kathryn Cross, IFR)

How bacteria with a sweet tooth may keep us healthy

Some gut bacterial strains are specifically adapted to use sugars in our gut lining to aid colonisation, potentially giving them a major influence over our gut health. We live in a symbiotic relationship with trillions of bacteria in our gut. They help us digest food, prime our immune system and keep out pathogens. In return […]

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Food waste

Reducing food waste

We undertake research in the following areas: Creating value from food waste (biofuels, platform chemicals, composts) Extending shelf-life Defining and quantifying food waste Creating value from food waste At the Institute of Food Research (IFR) we explore how food waste, from different parts of the food supply chain, could be used to make valuable products […]

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Pulsar benchtop NMR machine

New ways of testing meat in the food chain

The Institute of Food Research has teamed up with Oxford Instruments to develop improved ways of testing meat in the food chain. The horsemeat scandal, and the recently published report from the National Audit Office, have shown that among other things there is a need to improve, increase and expand current authenticity testing regimes. New […]

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Dr Arnoud van Vliet

New FSA funding to understand Campylobacter coli

Campylobacter bacteria are a leading cause of food poisoning in the UK, causing at least 500,000 infections each year. Although these cases are rarely fatal, there’s a clear need to reduce illness and its associated costs caused by these bacteria. The major source of infection is through eating undercooked poultry meat, but other sources, such […]

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For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
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